Summer meal coming in hot! As the temperatures climb my appetite tends to prefer lighter, plant-focused meals, but I get bored of salads quickly. Thus I find it necessary to get creative and make a variety of dish styles. One style of dish I’ve had in a variety of restaurants, but had yet to make at home until recently was lettuce cups. I wanted to create a dish that blended hispanic and asian flavors and ended up with spiced lentil lettuce cups topped with a creamy sriracha lime cabbage slaw!
Lentils are a nutritious and versatile staple whether you’re an omnivore or vegetarian. I love using red lentils because they cook up incredibly quickly. For a recipe like this, I like to cook them until al dente before adding them into a hot skillet with spices and oil. In doing this you can create a vegetarian taco filling that has lots of flavor and a meat like texture!
Not only are lettuce cups a cool way to load up on greens, its also a lower or zero waste way to make a taco/wrap type dish (unless you make your tortillas or wraps homemade). It’s also a way of turning the greens into a vehicle as opposed to just being a base. Plus the lettuce adds a really nice crunchy texture to the meal. The point here is to break away from basic salads and to have fun with how you present vegetables at the dinner table! Plus this might be a fun meal to have your kids help you with assembling
Note: A meal like this might not be filling enough. If its too light for you, I recommend serving it along side fresh bread or another side! Everyone’s hunger levels are different and this is a fairly light meal! Additionally you might find it fairs better as an appetizer or lunch!
Spiced Lentil Lettuce Cups With a Creamy Sriracha Lime Cabbage Slaw
this simple and delicous dish is perfect for hot summer evenings!
for the spiced lentils
- 2 cups cooked red lentils
- 1 tbsp avocado oil
- 1 tsp cumin
- 1 tsp ginger
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- sea salt and pepper
For the slaw
- 1/2 head red cabbage, shredded
- splash apple cider vinegar
- 1 tbsp organic mayo or yogurt I use avocado oil based mayo
- 1 tsp sesame oil
- 1 tbsp sriracha
- 1 fresh lime
- sea salt and pepper
- 1 head leafy lettuce (iceberg, romaine, green or red leaf)
- avocado, sliced
- cilantro, chopped
- hemp seeds optional
Heat avocado oil in a skillet and add the cooked lentils plus the cumin, paprika, garlic powder, cayenne, ginger, sea salt and pepper. Cook for about 5 minutes, then reduce to low to keep warm while you prepare the slaw.
In a large mixing bowl combine red cabbage, sesame oil, sriracha, mayo and apple cider vinegar. Add a squeeze of lime and add salt and pepper to taste.
Arrange freshly washed lettuce leaves on plates and add a scoop of lentil mixture. Top with the cabbage slaw, a slice of avocado, optional toppings (fresh cilantro, hemp seeds or pickled radish). Serve immediately and enjoy!
Thank you so much for reading! I hope you love this meal as much as we did! If you give it a try, be sure to let me know what you think! If you share it on a social media make sure you tag #mindingmysoul! If you want recipes like this delivered straight to your inbox, join the Minding My Soul community here!
until next time!